The cooking classes offered by chef Alessandro Pasquini from restaurant Corte de’Frati in the outstanding location of Fattoria Casamora are all inspired to Tuscan and Altovadarnese cuisine tradition. Each class aims at giving to the participant a general overview of the diverse culinary specialties, of the peculiar use of local ingredients and of techniques handed down from past rural traditions.
***All courses needs to be booked in advance ***
Any needs or food intolerance must be communicated to the organization at the time of booking.
Valid for each class:
duration: 4 hrs
participant no: minimum 4 – max 12 depending on class
all ingredients and tools included
lunch or dinner prepared included: all dishes prepared during the class will be served by chef Alessandro
bottle of red wine IGT ‘Fra Chicco’ included
participants will use organic extravirgin olive oils from Fattoria Casamora:
-Florilegium: a blend of monocultivar, frantoio, moraiolo and leccino;
-Supremum: monocultivar raggiolo
Chef Alessandro Pasquini: artisan of Tuscan tradition and flavors
From an early age chef Alessandro begins to experience traditional Tuscan cuisine and its secrets, maturing the idea of celebrating the old recipes of his land making them a reality of the flavors of contemporary cuisine.
Today Alessandro and his restaurant “Osteria Corte de’ Frati” bring their knowledge and tradition of Tuscany in the prestigious “Fattoria Casamora” , an ancient Tuscan farm and place of production of great organic extra virgin olive oils, creating special and exclusive cooking classes for its guests. Freshness and seasonality of Tuscan raw material will be at the basis of these classes. These are the pillars of both the work of Alessandro and of Fattoria Casamora.
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1 Cooking class – Traditional Tuscan cuisine |
In this class you w
ill learn how to make:
* dough for olive oil focaccia and onion focaccia, laying out and cooking
* Tuscan sauce with chicken livers
* various types of bruschetta according to the seasonality and availability of materials
* fresh filled egg pasta with an overview of the various shapes that can be made
* Mugello tortelli with potato stuffing served with butter, sage and fresh tomato sauce
* the iconic bread from Osteria Corte de’ Frati: wine and sugar with custard, pears, apples and peaches
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2 cooking class – specialties: la nana and surroundings |
Nana (duck) with celery is the traditional regional valdarnese dish
In this class you will learn how to:
* completely clean a duck and use of all its anatomical parts to present this dish. from a classic to a gourmet preparation.
* make a high-hydration focaccia
* make egg pasta with only yolk and organic ancient grains flour, with a nana ragout sauce
* make a tiramisù
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3 cooking class – pizza and pasta |
In this class you will learn how to:
* make a dough for pizza, focaccia and calzoni
* make fresh egg pasta in this class you will learn how to
* make fresh stuffed egg pasta: tortellini, cappelletti and agnolotti
* preservation techniques for preserve and regenerate fresh pasta
* make Tuscan sauce
* make tiramisù
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4 cooking class – vegetarian: the wonders of the garden |
In this cooking class special emphasis will be given to the farm-to-table produce with a focus on its seasonality.
In this class you will learn how to make:
* dough for Tuscan focaccia with tomatoes and olives, laying out and cooking techniques
* fresh pasta with local organic flour
* pistachios and basil pesto
* sweet and sour picked vegetables
* various vegetable bruschetta
* apple parmigiana
* dessert with fresh seasonal fruits
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Cheers and bite: a memorable tasting experience |
In addition to the 4 above cooking classes, a tasting experience is also available upon request
This will be a beautifully crafted experience of pairing of local food and wines.
Cold cuts, cheese, bruschetta and impromptu suggestions by chef Alessandro to pamper guests and make them live an authentic Tuscan experience.
Five wines from the area will be tasted during the tour.
It will be possible to customize the tastings and preparations according to the guests’ preferences and, depending on the seasonality, to add preparations based on fresh truffle.
Booking necessary. minimum number of participants: 2
Duration: about 2.30 hours